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Recipe - Cinnamon Butter Scrones

It's afternoon tea time, and I'm feeling prepared. I've got an outrageous teapot, the perfect mug (see what I did there?) and even a plate I coloured in myself... but it occurs to me that I'm missing something.

Am I missing continuity across my collection of homeware? Well, admittedly yes. But who can restrict themselves to only things that match? Not me. 

Anyway, and much more importantly, I'm missing a mouth-wateringly delicious something to go on my shockingly empty plate. The cupboards have been purged of all processed foods due to the recent health cleanse that struck my family down last week, so I can't turn to my old friends Arnott's and Griffin's. Luckily my new friends Kyla and Kristy from 2 Girls and a Food Blog have got my back with this insanely good recipe for Cinnamon Scrones! (That's a half scroll, half scone to those among you who, like me, have never been exposed to this tasty baked good)

Cinnamon Butter Scrones

| Ingredients |

3 Cups Self Raising Flour

3 Teaspoons Baking Powder

100g Grated Butter

¼ Cup Sugar (Optional)

1 ¾ Cups -2 Cups Milk

1 Tsp Vanilla Essence

Pinch Salt

Cinnamon Butter

1 Cup Brown Sugar

2 Tsp Cinnamon

50g Grated Butter


| Method |

1. Preheat Oven to 200 degrees celsius.
2. Place baking paper on a flat baking tray.
3. Sift self raising flour and baking powder into a bowl and whisk to incorporate.
4. In a separate bowl mix 1 cup of brown sugar and 2 tsp of cinnamon together and set aside.
5. Grate 100g of butter into the flour and mix with a knife until it reassembles large breadcrumbs. Add ¼ cup of sugar (if desired) and a pinch of salt and stir to combine.
6. Mix 1 Tsp of Vanilla Essence into 2 Cups of milk and slowly add the liquid to the flour mixture (being careful not to over mix). Turn the scone dough out onto a lightly floured surface. 
7. Sprnkle flour over the dough and gently roll the dough into a rectangle. Feel free to keep adding flour but be sure to not apply too much pressure when rolling so the dough stays light and fluffy.
8. Once the dough is rolled out grate 50g of butter and spread it across the dough. Sprinkle the brown sugar and cinnamon mixture over top.
9. Roll lengthways into a log and cut into 8-10 pieces.
10. Arrange the scrolls on the tray and bake at 200c for 8-10 minutes. When your scrones are finished you'll be able to smell the cinnamon and they should be slightly brown but fluffy when touched!


Now my plate's empty for a different reason!

If you want to see more tasty recipes, be sure to head over to


Yours hungrily,

Resident Blurber

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